Sunday, November 23, 2014

Eat Write Menu Days 26-30

Pilgrim Cat, by Carol Peacock and Doris Ettlinger

2014 Eat Write Writers' Menu

Below you'll find the meals for the last week of November. You can still carve out extra time for writing amid your pre-Thanksgiving frenzy. You're in the home stretch. Don't give up!

A New Look At Thanksgiving
If this is your first visit, you'll find tips and instructions on How Not To Starve During PiBoIdMo where you'll also find kitchen staples to complete the meal plan.
Just a reminder that many recipes can be found in their original states on my Writers' Menu Pinterest Board.

Assuming you're following the full menu, I've made a printable version of the shopping list and the information below, in case you don't want to keep referring back to this post.
Don't forget, the numbers in brackets following the grocery item tell you which day the ingredient will be needed. Use the numbers if you've deviated from the Writers' Menu selections.

Thanksgiving is Here!, by Diane Goode

Please feel free to contact me with any questions or constructive comments.
I'm thankful for this great community of writers. Have a fabulous holiday!

This is the Turkey





Writers' Recipes November 26-30


[26] Garlic Shrimp & Pasta, courtesy Food Network
Ingredients:
20 to 25 large shrimp, peeled and deveined, about 1-1/4 pounds
2 tsp olive oil
4 Tbl unsalted butter, divided
1 Tbl minced garlic
1/2 cup white cooking wine or broth
1/4 cup fresh lemon juice
1 tsp lemon zest
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 lb cooked pasta

Directions:
  • Cook pasta according to package directions.
  • Meanwhile, heat olive oil and 2 tablespoons of butter in a large skillet over high heat. 
  • Spread shrimp in single layer in heated pan. 
  • Cook 2 minutes. Flip.  
  • Add garlic to the pan and cook about 30 seconds. 
  • Add wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter. Cook 1-1/2 minutes.
  • Season with salt and pepper. 
  • Add pasta. Toss to combine. 
Complete the meal:
Serve with broccoli and garlic bread.



[27] Happy Thanksgiving!
Need more creative ideas? You can find 102 interesting Thanksgiving side dishes on Southern Living.




[28] French Bread Pizza, courtesy Finding Joy In My Kitchen
Ingredients:
2 loaves French Bread
12 oz tomato paste
2 tsp. Italian seasoning
2 cups mozzarella cheese
toppings

Directions:
  • Slice loaves into thirds lengthwise, and then in half to create thick slices.
  • Top each with tomato paste, and sprinkle with Italian seasoning.
  • Top as desired. Sprinkle with cheese.
  • Broil 5-10 minutes until cheese is bubbly.
Complete the meal:
Add a side of applesauce.

Note: You may need to start tomorrow's dinner in the slow cooker, depending on your amount of leftovers.




 [29] Turkey and Sweet Potato Leftover Casserole, courtesy Kalyn's Kitchen

Note:  If using raw ground turkey, follow the recipe link above. 
If using cooked sweet potatoes, after cooking onion, combine all ingredients on stovetop. Heat to boiling; simmer 20 minutes. Keep warm in slow cooker, if desired.

Ingredients:
leftover turkey
1 tsp olive oil
1 onion, chopped into 1 inch pieces
2 large sweet potatoes, peeled and cut into 1 inch pieces 
1/2 cup soy sauce
1/2 cup chicken stock
1/3 cup sugar
2 Tbl brown sugar
2 Tbl Chili Garlic Sauce
2 tsp minced ginger 
2 tsp minced garlic
1 can light coconut milk
1/2 cup sliced green onions

Directions:
  • Spray slow cooker with non-stick spray. 
  • Saute onions in olive oil until soft, about 4-5 minutes. 
  • Add onions and sweet potatoes to slow cooker. 
  • Mix together soy sauce, chicken stock, sugar, brown sugar, Chili Garlic Sauce, minced ginger, and minced garlic. Pour into slow cooker. 
  •  Cook on high 2 1/2 hours. 
  • When the sweet potatoes are starting to fall apart, add the turkey, coconut milk, and green onion.
  • Turn heat to low, and cook 30 minutes more.
Complete the meal:
Serve with rice, corn, and green beans, or leftover vegetables from Thanksgiving dinner.

Note: Thaw steaks in refrigerator overnight.




[30] Steak Dinner, courtesy Stockpiling Moms
Ingredients:
2-3 Ribeye Steaks
1 bottle of Steak Sauce
Steak Seasoning
8-10 red potatoes
4-6 ears of corn
butter
Sea salt
Pepper

Directions:
  • Place steaks into bottom of slow cooker.
  • Heavily sprinkle steak seasoning of your choice.
  • Pour approximately ¾ cup steak sauce over steaks.
  • Top steaks with a sheet of  aluminum foil.
  • Spritz the top with cooking spray.
  • Place a layer of red potatoes on the foil and sprinkle with sea salt.
  • Add another layer of foil and cover the potatoes tightly to form a seal, allowing potatoes to steam.
  • Butter corn. Add salt and pepper. Roll tightly in aluminum foil.
  • Place on top of  potatoes in foil.
  • Cover and cook 6-7 hours on low.
Complete the meal:
Serve with a side of peas or leftover vegetables from Thanksgiving dinner.

The Memory Cupboard
Congratulations! You've arrived!

I hope these simple family favorites have left you plenty of time to prepare for Thanksgiving. Holidays are made for celebrating, not stressing out! Thanks for sticking with it.

May the time with family and friends inspire many new picture book seeds.

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